Honey Recipes


A Honey Baking Contest was held Friday, November 1 at the 2013 WHPA Convention.  Contestants entered homemade honey items in the categories of Quick Breads and Bar Cookies. From the many entries submitted, two winners received a cash prize and a yellow hexagon-patterned measuring bowl.   Convention goers had the chance to sample all the entries during the Friday evening Queen’s Auction. Thank you to all who entered and to our judges for participating in this delicious contest. Please enjoy these winning recipes!


CURRANT SCONES (Ardelle Lemar)

2 cups all purpose flour 

¼ cup honey

2 tsp. baking powder 

¼ cup plain nonfat yogurt

¼ tsp. salt

1 egg plus 1 egg yolk (set white aside)

¼ tsp. baking soda 

½ tsp. almond or vanilla extract

6 T. butter (room temperature)

1 cup currants

Mix dry ingredients well and cut in butter until mixture resembles coarse crumbs.  Stir in currants.  Set dry mixture aside.  Combine the rest of the ingredients.  Add to the dry mixture, stirring until just combined.  Turn dough onto a lightly floured surface.  Shape into an 8 inch circle and cut into 8 wedges.  Place on a greased baking sheet with about one inch between each wedge.  Beat reserved egg white and brush each piece.  Sprinkle lightly with cinnamon and sugar.  Bake at 375 degrees for 15 to 20 minutes, until golden brown.



½ cup butter, softened

1 large egg

1 ½ tsp. baking soda

¾ tsp. nutmeg

¾ cup honey

1 ½ cups flour

1 tsp. ground cinnamon

½  tsp. kosher salt

1 cup applesauce

1 tsp. pure vanilla

Preheat oven to 350 degrees.  In a large bowl, blend together the butter, egg, and honey.  Add the flour, baking soda, spices, salt, and vanilla.  Mix until it starts to form a crumbly dough.  Pour in applesauce and mix together.  Place in two small loaf pans sprayed with cooking spray.  Bake for about 40 minutes.